Cinnamon Bun Layer Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
CAKE:3/4 cup + 3 tbsp. packed dark brown sugar1/2 cup butter or margarine at room temperature1 tsp + 1 tbsp. ground cinnamon1 package (18.25 oz) yellow cake mix1 cup sour cream3 eggs1/3 cup canola oil1/4 cup waterFROSTING (optional):2 packages (8 oz each) cream cheese at room temp3/4 cup butter or margarine at room temp2 tsp vanilla extract3 cups confectioners sugarCinnamon sticks (optional - nutrition does not count for this)
CAKE:
1) Preheat oven to 350°F. Line bottom of 2 (9") round cake pans with parchment paper and coat all (including parchment and between pan and parchment) with cooking spray. (I had to edit this recipe because I made it without the parchment and the bottom got stuck and the cake broke in places).
2) Combine 3/4 cup brown sugar, butter and 1 tsp cinnamon.
3) Spread half of mixture in each pan to within 2" of edge.
4) At medium speed beat cake mix, sour cream, eggs, oil and 1/4 cup water until blended.
5) Increase speed to medium-high. Beat until fluffy (2 minutes)
6) Transfer 1 cup batter to separate bowl.
7) Divide remaining batter between 2 cake pans.
8) Stir remaining brown sugar and cinnamon into reserved batter.
9) Drop cinnamon batter by heaping tablespoons onto batter in pans and swirl with spoon -- be sure not to stir up sugar layer.
10) Bake 25-30 mins or until toothpick inserted into centers comes out clean.
11) Cool on racks for 10 mins.
12) Remove from pans right away.
FROSTING:
1) At medium-high speed beat cream cheese, butter and vanilla until smooth.
2) Beat in sugar until light and fluffy.
3) Transfer 1 cup frosting to pastry bag fitted with star tip (or just use a ziplock with cut whole in corner)
4) Place on cake layer, sugar-side up on plate.
5) Spread with 1 1/2 cups frosting to within 1/2" of edge.
6) Top with remaining cake layer, sugar-side down.
7) Spread with remaining frosting.
Serving Size: makes 16 servings
1) Preheat oven to 350°F. Line bottom of 2 (9") round cake pans with parchment paper and coat all (including parchment and between pan and parchment) with cooking spray. (I had to edit this recipe because I made it without the parchment and the bottom got stuck and the cake broke in places).
2) Combine 3/4 cup brown sugar, butter and 1 tsp cinnamon.
3) Spread half of mixture in each pan to within 2" of edge.
4) At medium speed beat cake mix, sour cream, eggs, oil and 1/4 cup water until blended.
5) Increase speed to medium-high. Beat until fluffy (2 minutes)
6) Transfer 1 cup batter to separate bowl.
7) Divide remaining batter between 2 cake pans.
8) Stir remaining brown sugar and cinnamon into reserved batter.
9) Drop cinnamon batter by heaping tablespoons onto batter in pans and swirl with spoon -- be sure not to stir up sugar layer.
10) Bake 25-30 mins or until toothpick inserted into centers comes out clean.
11) Cool on racks for 10 mins.
12) Remove from pans right away.
FROSTING:
1) At medium-high speed beat cream cheese, butter and vanilla until smooth.
2) Beat in sugar until light and fluffy.
3) Transfer 1 cup frosting to pastry bag fitted with star tip (or just use a ziplock with cut whole in corner)
4) Place on cake layer, sugar-side up on plate.
5) Spread with 1 1/2 cups frosting to within 1/2" of edge.
6) Top with remaining cake layer, sugar-side down.
7) Spread with remaining frosting.
Serving Size: makes 16 servings
Nutritional Info Amount Per Serving
- Calories: 583.4
- Total Fat: 35.9 g
- Cholesterol: 110.3 mg
- Sodium: 432.1 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 0.5 g
- Protein: 5.2 g